Pictures, symptoms, causes, and treatments

The ribs can become bruised or broken after a traumatic injury to the chest. Generally, treatment for broken and bruised ribs involves relieving pain.

The ribs are flexible bones that make up the rib cage. These bones protect important organs in the chest, including the heart, lungs, and spleen.

It is essential to have a doctor assess any rib injury to ensure that it is not severe and has not damaged internal organs.

Share on PinterestA person with a bruised rib may have pain at the site of the injury and trouble breathing.
Image credit: amyselleck

Symptoms of a bruised rib include:

• trouble breathing
• pain at the site of the injury
• pain with movements like breathing or coughing
• muscle spasms around the rib cage
• irregular appearance of the rib cage
• feeling or hearing a crack at the time of the injury, if a rib has broken

The skin at the site of the injury may bruise as a result of ruptured blood vessels. When these vessels rupture, blood can pool in surrounding tissues.

However, the bones may bruise without any visible injury or bruising on the skin.

The most common cause of a bruised rib is trauma to the chest.

This trauma can result from falls, sports injuries, motor vehicle accidents, crush injuries, or assaults, for example. People with osteoporosis can fracture a rib by having a violent coughing episode.

Trauma to the ribs or chest can also cause soft tissue injuries involving the muscles and cartilage. For example, forceful twisting or coughing can strain or pull the intercostal muscles, which allow for the flexibility of the rib cage.

Also, pregnant women can be more susceptible to rib fracture and injury, particularly in the third trimester, due to the growing uterus.

Share on PinterestTo help diagnose a bruised rib, a doctor may perform a physical examination to assess the area.

To diagnose a bruised rib or rib fracture, a doctor will take detailed notes about the injury and the aftermath, including the person’s symptoms.

They will also perform a physical examination to assess the site of the injury and listen to the heart and lungs. Evaluating a person’s breathing is essential.

The doctor may perform a chest X-ray with emphasis on rib detail to see if a rib bone is broken. However, bruising does not always show up on X-rays.

A person might undergo other tests to differentiate a fracture from a muscle or soft tissue injury.

Doctors do not treat bruised or broken ribs in the same manner as a broken arm or leg because rib bones cannot be cast or splinted.

Doctors typically leave bruised or broken ribs to heal on their own. However, in special circumstances, such as when there are multiple fractures or breaks in the rib cage, doctors recommend surgical intervention.

Otherwise, the primary goal of treatment for a bruised or broken rib is pain relief.

If the pain is severe, a person may not be able to breathe as deeply, which can cause a buildup of mucus in the lungs.

Ways to treat bruised and fractured ribs at home include:

• applying an ice pack wrapped in a cloth to help reduce inflammation
• taking over-the-counter pain relievers and anti-inflammatory medications
• resting
• avoiding any activity that can make the pain worse

A person can try gently stretching the muscles in the shoulders and chest wall, but it is important to avoid movements that make the pain worse.

Usually, rib injuries heal on their own. Bruised and broken ribs heal in a similar way and typically get better within 3–6 weeks. If a person is not feeling better in a few weeks, they should contact their doctor, who may request more testing.

Chest wall injuries, including bruised or broken ribs, are a common cause of chest pain in children. These injuries often result from car accidents, blows, or falls, such as on bicycle handlebars.

To promote healing from a bruised or broken rib, encourage the child to rest, use cold and hot packs, give pain relievers as directed, and suggest gentle stretching.

Contact the doctor if the child has a fever, trouble breathing, abdominal pain, or dizziness or lightheadedness.

Share on PinterestIf symptoms of a fever or a worsening cough are present, a person should talk to a doctor.

Consult a healthcare provider if these symptoms are present:

• shortness of breath
• worsening pain in the chest or abdomen in the days or weeks after the injury
• a fever
• a new or worsening cough

Any of these symptoms could indicate a potentially severe condition.

Also, see a doctor if there is no general improvement after a few weeks.

A bruised rib usually results from an injury such as a fall or a blow to the chest, which may happen while playing sports, for example. Rib fractures occur in the same way.

Bruised ribs are often painful, but over-the-counter pain relievers and ice packs can help.

The bruising may take several weeks to heal. If symptoms have not improved within a few weeks, contact the doctor, who may request further testing. A bruised or broken rib can sometimes affect lung health.

How many ribs do humans have? Men, women, and anatomy

Most people have 24 ribs, with 12 on each side of the body.

The ribs and rib cage are excellent examples of the human body’s multi-faceted and multi-functional design.

They are strong enough to support the skeleton and protect the vital organs in the chest cavity, including the heart, lungs, and spleen. Yet, the ribs and rib cage are also flexible enough to expand and contract as the lungs fill and release with the breath.

In this article, learn more about the number of ribs humans have, what their function is, and whether women have more than men.

Most people are born with 12 ribs on each side of the body, making a total of 24 ribs.

Some people are born with more than 24 ribs. These extra ribs are called supernumerary ribs. When people are born with less than 24 ribs, it is called agenesis of the ribs.

To get an idea of how many people had an unusual number of ribs, researchers carried out a study on 188 pregnant women, who were each carrying a single fetus. The study revealed that 92% of fetuses had a normal amount of ribs, 5.3% had fewer, and 2.7% had more.

The first seven sets of ribs are called true ribs. Costal cartilage anchors them to the edge of the sternum, or breastbone, in the middle of the chest at the front of the body. These ribs attach to the thoracic vertebra of the spinal column in the back.

Ribs 8–10 are known as false ribs. These do not connect to the sternum individually. Instead, costal cartilage anchors them to the ribs above them. They collectively share a cartilage connection to the sternum by blending into the cartilage of rib 7. These ribs also connect to the thoracic vertebrae in the back.

Sets 11 and 12 are floating ribs, and they only connect to the thoracic vertebrae of the spinal column in the back.

It is the flexible costal cartilage that allows the ribs to expand when people take deep breaths.

Supernumerary ribs occur in about 0.5% of the population. Typically, they develop on the last vertebra of the neck (the 7th cervical vertebra) above the normal first rib. They are called cervical ribs, and they usually develop in pairs, although some people may only have one cervical rib.

Supernumerary ribs can also grow out of the lumbar spine below rib 12, but this only develops in about 1% of the population,

Much of the time, cervical ribs do not cause any symptoms. However, they can press on and constrict nerves and blood vessels, which can create a condition called thoracic outlet syndrome.

Although many people might think that males have fewer ribs than females — most likely sparked by the biblical story of Adam and Eve — there is no factual evidence. Most people have the same number of ribs, regardless of their sex.

However, researchers have noted that although they are rare in the general population, cervical ribs are more common in females than males.

The ribs have two essential functions:

• They protect the vital organs found in the chest, including the heart, lungs, part of the liver, and spleen.
• They maintain space in the chest, so the lungs can expand and contract during the breathing process.

Ribs 7–10, which are the ribs in the middle of the rib cage, tend to break more frequently than the upper and lower ribs.

The collar bone tends to protect the upper ribs, and the “floating” characteristic of the lowest ribs helps protect them from damage.

Direct pressure on the ribs from an automobile accident, fall, or other blunt trauma causes most rib fractures. In fact, 10% of people in the hospital with chest trauma have one or more broken ribs.

The most common symptom of a broken rib or ribs is pain when coughing or breathing. A person with broken ribs may also feel pain or soreness in their chest, right around the area where the break occurred.

The greatest threat from broken ribs is damage to the structure or function of the internal organs.

Flail chest and other conditions

Flail chest is a serious condition that develops when three or more neighboring ribs break in more than one place, which damages the support capabilities and shape of the rib cage. This makes breathing much harder.

In cases of flail chest, or when any broken ribs become displaced, the broken edge can puncture through the pleural cavity and into the lung.

Severe rib fractures can cause pneumothorax, which is a potentially life-threatening condition. This happens when air leaks into the pleural cavity and pushes down over the lung, causing the lung to collapse. Researchers report a 10–15% mortality rate for people with flail chest.

Flail chest may also cause bruising and other damage to the lung tissue, which can lead to acute lung contusion. This type of lung injury can, in turn, lead to acute respiratory distress syndrome (ARDS), which is severe and life-threatening.

Punctured or bruised lungs can cause a severe drop in blood oxygen levels, and people might experience shortness of breath. Their skin may also look pale or slightly blue, and they may have a rapid heart rate.

The ribs perform vital functions in the body, protecting organs and supporting the breathing process.

The vast majority of human beings are born with 24 ribs, 12 on each side of the body.

Contrary to a widely held misconception, men and women have the same number of ribs. However, some people are born with more or less than the typical 24 ribs.

Most of the time, having an unusual number of ribs does not cause any health problems.

Ultrasound of the liver, diagnosis and treatment

The liver is a fairly delicate organ. Nature has not endowed him with a special kind of protection. The so-called peritoneum, which covers the body in front, is not designed for any strong physical impact. It can easily be broken through with subsequent ruptures of the pliable spongy tissue of the organ, in which case we observe a rupture of the liver.

Any significant deformation of other internal systems can easily lead to damage to the liver. By itself, it is quite large and inelastic. Being, as it were, locked between the ribs and the vertebrae, she is the first to suffer at the slightest internal pressure.

Types of damage

Often such extensive damage goes side by side with damage to other organs. We propose the following classification of gaps:

• Isolated;

• Combined with neighboring organs;

• Rupture of the liver capsule;

• Rupture of the parenchyma;

• Deep break.

Liver injuries are also divided into two classes: closed and open. What are they characterized by?

Closed and open liver injuries

Closed injuries are most often formed as a result of a blow to the liver, squeezing or falling. The pathological state of the organ exacerbates the situation and gives the possibility of an instant rupture. Most often, the nature of such incidents is accompanied by a fracture of the ribs, which also leads to compression and, as a result, rupture of the liver.

With strong pressure, part of the liver can be torn off. There is profuse internal bleeding, which is complicated by poor blood clotting due to its mixing with bile. In such cases, our specialists perform immediate surgical intervention. Diagnosis of closed liver injuries is carried out on the basis of a carefully collected anamnesis:

• Inspection;

• The degree of blood loss;

• Blood pressure level;

• X-ray;

• Puncture of the abdomen;

• Ultrasound of the liver.

Open injuries are associated with gunshot and stab wounds. In such cases, multiple ruptures are diagnosed, filled with blood and tissues, as well as bile. There is a risk of biliary peritonitis. In case of failure to provide emergency assistance, damaged tissues, to which oxygen access is blocked, begin the process of dying. The clinical picture of this type of damage corresponds to the picture of a closed type of liver damage: a large loss of blood and pain shock. Diagnostics is not required.

Treatment of liver rupture

Our clinic has repeatedly encountered problems with liver rupture and has successfully performed a number of surgical interventions. The first thing an experienced doctor should do is stop the bleeding, which is done by briefly isolating the liver from the general circulatory system. After that, the damaged area is cleared of blood clots and bile.

The suture applied to the wound can be mattress or U-shaped. Sewing is done with a round needle. If it is impossible to sew up the wound, our specialists limit themselves to tamponing. If the liver is crushed, drainage is required.

Our experienced specialists have saved lives more than once, accompanying the patient at all stages of treatment. Rupture of the liver is dangerous in the postoperative stages. There is a risk of secondary bleeding, hemobilia, biliary peritonitis, subphrenic abscess, biliary fistulas.

The doctors of our clinic vigilantly ensure that the patient is on the mend even after the operation and does not allow any complications. The gap in numbers is 10-40% of deaths. But our employees strive and seek to reduce this figure.

Guide to beef parts / How to cook different cuts – article from the “Meat Culture” section on Food.ru

When talking about beef, it is important to understand that both bulls and cows all over the world are built in the same way. However, the names of the various parts of the carcass and the cutting schemes differ. We will adhere to the domestic classification, but we will explain how it compares with the foreign names that are common in our country.

In our country, cutting beef involves dividing into 13 main cuts: shank (1), brisket (2), ribs (3), hem (4), thigh (5), neck (6), shoulder blade (7), thick edge or loin (8), thin edge (9), tenderloin (10), sacrum or rump (11), rump (12), tail (13).

The best cuts for frying (steaks) are tenderloin, thick and thin edges. The soft parts of the carcass include the hem and the rump. This is meat from the back and belly of the animal, where the muscles are minimally involved when walking.

Much less so, such as the shank, thigh, shoulder blade and rump. The cuts are tougher, since these muscle groups are in constant work during the life of the animal.

Any piece of beef can be cooked to make you lick your fingers. For example, the toughest cut – the shank – melts in the mouth after a long stew.

Today, the marketing concept of so-called “alternative steaks” is gaining popularity. What is behind these words?

Steak is grilled meat. So is it possible to fry tough cuts so that they become soft? It should be understood that no matter how much you invest in marketing, thigh meat will never become a thick edge. But if such a piece can be chewed after frying, then everything is not so scary.

Depending on the breed of calves, the conditions of their feeding and keeping, the degree of marbling (ie the volume of fat layers in the meat) changes. And in some cases, even alternative steaks are tasty and relatively soft. So there is no reason not to experiment!

Main cuts

Tenderloin

Tenderloin is the most expensive muscle, since it is practically not subject to stress and only one for the whole carcass. It is located in the lumbar part and is an oblong piece, thickened on one side and pointed on the other.

Two types of steaks are prepared from tenderloin: filet mignon and chateaubriand. The difference is that filet mignon are portioned pieces from the narrow part of the tenderloin, and Chateaubriand is a large piece from the thick part. As a rule, Chateaubriand is a steak for two.

The tenderloin is the best for beef tartare or carpaccio. As for the steaks, despite their amazing softness, they lack meat expressiveness. It is important to remember that the tenderloin is not particularly greasy.

Thick Edge

Thick Edge is the backside of the beef where the ribs are located. It is this meat that is the most marbled, the legendary ribeye, cowboy and tomahawk steaks are prepared from it. They differ in that a ribeye is a piece of meat freed from a bone, a cowboy is the same ribeye, but with a bone, and a tomahawk is a ribeye on a long stripped rib about 15 cm long.

Thin edge

In contrast to the thick edge, a slightly less marbled cut, but with denser fibers and rich meat flavor. Striploin steaks (aka New York, teebone and porterhouse) are prepared from a thin edge.

The last two are pieces of meat on a t-bone, hence the name t-bone. It is curious that such a steak consists of two types of muscles at once, separated by a bone: a thin edge and a tenderloin. The further the tee-bone is cut from the head of the bull, the larger it is and the larger the size of the tenderloin – such a steak is called a porterhouse.

Side

One of the most interesting of the alternative steaks is cut from the side, the diaphragm (an unpaired girdle muscle that separates the chest and abdomen). The softest diaphragm steak from here is the skint steak.

Flank

Flank – the inner part of the carcass between the ribs and thigh, closer to the groin of the bull. A machete steak is cut from the diaphragm located here, and the meatiest part goes to the butcher’s steak. Beef diaphragm meat is characterized by large fibers and serious layers of fat.

A flank steak is also cut out of the flank – a relatively tough and low-fat piece with a bright taste and unique meaty aroma.

Neck

It is from the neck fillet, that is, the long dorsal muscle between the shoulder blade and the ribs, that the chuck roll steak is cut. In taste, it is closest to the ribeye, which cannot be said about softness – the meat of the neck is quite sinewy.

A denver steak is cut between the neck and shoulder blade, it is softer than a chuck roll. It can be said that Denver is the best that is extracted from the neck cut.

Shoulder

A top blade steak is cut from the outer part of the shoulder – a long and wide piece of meat. At a price it is at least twice cheaper than premium cuts.

Another shoulder steak – flat iron. In fact, the same top blade, but cut differently. It differs in that the shoulder blade is cut not across (when the connective tissue passes in the middle of the piece), but along (the meat is removed from the vein).

Perhaps the most unusual shoulder steak is the Vegas Strip. It was invented in 2012 by American meat expert Tony Mata, who nine years earlier had also invented flat iron. Prior to this, the meat of the shoulder blade was mainly used for minced meat.

Vegas strip – the best shoulder meat, around which all the connective tissue is removed. It tastes like striploin, but tougher.

Rump

A triangular steak is cut from the upper part of the sacrum, topped with a layer of fat – picanha. This cut is great for roasting couscous, but if cut into portioned steaks, you can also fry.

Sirloin is another cut from the rump, cut from the loin near the thick part of the tenderloin. Relatively soft and flavorful meat. As with picanya, it is traditionally used more for roasting whole than for frying.

Rump

Rump steak is cut from the rump of the bull, that is, from the loin of the thigh. One of the toughest steaks, as this muscle group was constantly at work. At the same time, the low price and pronounced meaty taste do their job – the ramp steak also has fans.

Thigh

If you can still cut meat for a steak from the rump, then the rest of the thigh should definitely be used for stewing or boiling. You can try and bake. Also, the thigh pulp is a great option for making minced meat.

Ribs

The best way to work with ribs is to boil them and then bake them in the oven with sauce. An excellent snack for beer or a second course will come out.

Brisket

An excellent cut for making rich broth. Boiled meat can be used in soup, or you can disassemble it into fibers and cook jellied meat.

Shank

It is the pieces of chopped shank that many of us call ossobuco – after the traditional Lombard dish. This meat is categorically not suitable for frying and is intended for long-term stewing, it is also great in boiled form. The bone during cooking will make the broth rich and fragrant.

Tail

The best beef meat for making rich, well-setting broth for jelly.